ONE POT SPANISH CHICKEN

4 Servings

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Nutrition

353 Calories

41g Protein

Ingredients

1.25 lb chicken breast diced

1 red bell pepper diced

1 green bell pepper diced

1 medium tomato diced

1/2 white onion chopped

3/4 can black beans rinsed

2 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1 tsp dill weed

1 tsp kosher salt

1/2 tsp cayenne pepper

1/2 cup chicken broth

Preparation

1. Rinse and cut vegetables accordingly. Cut chicken accordingly. Set both to the side (separately)

2. Add olive oil to a large pan on medium high heat. Once oil is hot, add chicken, white onion and all spices to pan. Mix ingredients in pan well before evenly distributing chicken across pan*. Cook one side of chicken for about 5 minutes before flipping to other side. Cook for an additional 3 - 4 minutes until chicken is cooked through

3. After cooking chicken on both sides, add bell peppers and mix well. Once mixed, add black beans, then tomato. Mix well

4. Reduce heat to high simmer adding chicken broth. Cover and simmer for about 5 - 10 minutes

*NOTE: Do not lay chicken on top of each other. Once in an even layer, leave chicken undisturbed to ensure it cooks evenly